Rocky Road

I returned to Bristol yesterday for my final term of undergraduate university and am working pretty hard on my dissertation which is due in just over a week. All this hard work means I need plenty of sugar to keep me going, so I made a large batch of rocky road the day before my return. This treat is not for the faint hearted, it is packed with sugar and fat, and you don’t need much per day, but in all honesty, could such a combination of ingredients ever taste bad?

In these bars I’ve put biscuit and chocolate raisins, but you can put in anything you want. Most seem to have marshmallows, but I’m not such a big fan unless they are atop a large hot chocolate. As such, all you really need to make these bars is to remember the base ingredients. Depending on how large you like each portion this recipe will probably make between 12 and 18 rocky road bars, which will take roughly 15 minutes to prepare and 2 hours to cool.

Ingredients:

200g milk chocolate

100g stork or butter

2 tbsp golden syrup

2 tbsp caster sugar, granulated will do but will require extra melting

50g cocoa powder

150g chocolate digestives, broken up

200g chocolate raisins

Method:

Line a 18cm baking try with parchment. Melt together, over a gentle heat, the chocolate, butter, syrup, sugar and cocoa powder, until it forms a smooth and consistent mixture.

Leave this to cool for 10 minutes. Meanwhile, in a large bowl, crush up the biscuits into some large junks and some crumbs. To this add almost all the raisins. When the chocolate mixture is slightly cooler pour most of it into the biscuits and mix thoroughly, but gently.

Put this into the baking tray and flatten out to the edges. Pour over the rest of the chocolate and top with extra raisins. Leave to set in the fridge for two hours.

Cost:

The entire slab of rocky road will set you back an obscenely small £2. Not bad considering you’d expect to pay around the same price for one slice in a cafe.